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DC Patisserie

Posted on 12/7/2012 by Rebecca Layton Gunter

Food-focused entrepreneur Alexandrine De Bianchi is exactly the kind of client that you hope for when you’re working as a consultant: enthusiastic, organized, and ready to kick ass. Although she is a Confectionary of the highest order, DC Patisserie specializes in French Macarons. Crisp and toothsome meringue cookies give way to flavor-forward fillings in chocolate, pistachio, cassis, passionfruit, and other completely craveable taste sensations.

Larousse Gastronomique cites the macaron as being created in 1791 in a convent near Cormery. In the 1830s, macarons were served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today was called the “Gerbet” or the “Paris macaron” and was created in the early 20th Century by Pierre Desfontaines of the French pâtisserie Ladurée, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling.